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About Thoroughly Made Pizza

Since we already got to write about some pizza fun facts, it’s time to look back at serious aspects as well, since making a pizza can actually be a form of art, with rituals, traditions and clear steps.

For instance, in the “home town” of the pizza pie, Naples, the cooks are part of genuine dynasties and pass on well kept secrets from generation to generation. OK, sure, pizza didn’t quite make it to the UNESCO heritage brigade, although it has been tried in 2002, but it still has it’s very own traditional cute quirks.

The first one that comes to mind (and it seems that very few know about this) is about the surface that the dough should be in contact with during creation – fanatics of traditionalism only work on marble powdered with flour. The dough is made exclusively out of white flour, water, salt and yeast, the latter usually being brewer’s yeast; but it is a well-known fact that perfectly grown dough doesn’t just happen.

When it comes to shape it almost seems useless to mention something we all (should) know – real pizza is round – and whoever might have had the opportunity of seeing a master pizza maker at work, shaping the ball of dough into a perfectly round sheet and playing around with the soon-to-be-crust using only one finger to spin it around in the air, surely can never forget the show. But modern days are about practicality, so more and more often we get to see rectangular pizzas or pies sold by the slice, even though they are generous ones, extracted from pizzas with impressive diameters.

And then, for baking, you’re probably already aware that ideally pizza should be made on a stove sustained by wood-fire, with a very small opening (to minimize heat loss and keeping a somewhat constant temperature). But even this famous fact has a twist – the perfect pizza stove should be made with lava stone born in the inner workshops of Vesuvius…

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